Name: Boston beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon canola oil; 1 medium brown onion, finely chopped; 400 gram can diced tomatoes; 750 gram can four-bean mix, rinsed; 1 tablespoon brown sugar; 1 teaspoon sweet paprika; 1/2 teaspoon smoked paprika; 1 tablespoon tomato paste; 2 drops red tabasco sauce (optional); 40 gram baby spinach leaves, shredded; 4 slices sourdough bread, toasted

Boston beans

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 teaspoon canola oil

1 medium brown onion, finely chopped

400 gram can diced tomatoes

750 gram can four-bean mix, rinsed

1 tablespoon brown sugar

1 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1 tablespoon tomato paste

2 drops red tabasco sauce (optional)

40 gram baby spinach leaves, shredded

4 slices sourdough bread, toasted

Method

1.Heat oil in a medium saucepan over moderate heat. Cook and stir onion for 3-4 minutes or until soft.

2.Add tomato, beans, sugar, paprika and tomato paste. Bring to the boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until mixture thickens. Remove from heat.

3.Add tabasco to taste (if using). Stir in spinach leaves until just wilted. Serve beans on toast.

Legumes, including canned beans, are excellent food for people with diabetes to keep in the pantry as they have a low GI.
Note

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Ingredients

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